We had chicken spaghetti for dinner last night, and after the lasagna cupcakes from last week, I decided to try chicken spaghetti cupcakes as well.
I mixed up my ingredients for chicken spaghetti as usual, with the exception of the pasta (this is after I used it to make the casserole we had last night).
To make filling, you will need:
- Chopped, cooked chicken (I used chicken breasts; I don’t care for dark meat)
- 1 can cream of mushroom
- 1 can cream of chicken
- 1 can diced tomatoes, drained
- 1 can Rotel, drained
- Mushrooms, chopped
- Grated cheese, save some to top casserole–or cupcakes–wtih (last night I used Italian blend and sharp cheddar; I use others depending on what we have)
I greased my muffin tin (my good one was dirty, so I had to get it good and slick).
Then I started layering: wonton wrappers at the bottom, chicken spaghetti (sans pasta) mixture in the middle, a few more pieces of wonton wrapper, and cheese to top it all off.
I threw them in the oven for about 25 minutes. I didn’t take a finished photo (on purpose this time) because these are going in the freezer for a quick lunch or dinner.